Add love and compassion to your life with plant-based cooking.

Chickpea Dumplings Over Vegan Yellow Curry Lentil Stew

These chickpea dumplings are very versatile, and you can poach them on top of most soups and stews.

All you do is divide the dumpling mix into heaping tablespoons and drop them into the cooking sauce or broth. Reduce the heat to low, cover, and gently simmer the chickpea dumplings until tender and cooked through, about 12 to 15 minutes.

Most dumpling recipes use white flour, milk, butter and even eggs, but there is no reason for that.

Chickpea flour is a unique flour because of the nutritional benefits. It is full of healthy protein, fiber, and vitamins. It doesn't taste bland like white flour and has a nutty, buttery taste.

Did I mention that these chickpea dumplings are also gluten-free?

Another reason I love these chickpea dumplings as a flavor bomb is that they amp up the flavor and make your soup or stew more satiating and satisfying.

Today I served them over a very basic and delicious yellow curry lentil stew. I like to serve this stew with a side of roasted bok choy and jasmine rice.

To discover more delicious plant-based recipes and learn more about plant nutrition, don't miss the Ordinary Vegan podcast! Listen to them here on this website or on iTunes.

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In a medium bowl, combine the garbanzo bean flour, baking powder, yogurt, chopped onion and herb of your choice. Add one tablespoon of the non-dairy milk and combine. If it needs more moisture, add a little bit of the remaining non-dairy milk until it is the right consistency. It should have a doughy feel.

Divide the dumpling mix into six heaping spoonfuls and drop them into the sauce. Reduce the heat to low, cover and gently simmer the dumplings until tender and cooked through, about 12-15 minutes.

Yellow Curry Lentil Stew

This is a little on the spicy side so add your curry paste slowly and tasting until you have your desired heat level.

Author: Ordinary Vegan

Recipe type: Indian

Serves: 2-3

Ingredients

½ cup vegetable broth for sautéing

1 onion, chopped

2 cloves garlic, chopped

2 inches fresh ginger, peeled and grated

1 cup dried lentils

2-3 cups vegetable broth

3-4 tablespoons yellow curry paste

4 tablespoons coconut milk

½ teaspoon salt

Fresh ground black pepper

½ cup frozen peas, optional

Instructions

Place a medium saute pan over medium heat and heat a ½ cup of vegetable broth. Add the onions, ginger and garlic. Saute until softened, about 3-4 minutes. Add 2 cups of vegetable broth and lentils. Bring to a boil and simmer until the lentils still have a little bite, about 12-15 minutes adding more vegetable broth if needed.

Whisk in the yellow curry paste, coconut milk, frozen peas (if using) salt and ground black pepper. Cook another 5-7 minutes or until it has thickened, adding more vegetable broth if needed.

Your curry recipe was dinner tonight — we will try the chick pea dumplings tomorrow! I used green curry paste because the stores I tried only has green or red. And I only used 2 t. of paste because I wasn’t sure about the spiciness. It turned out perfect for the mild-loving eaters! I served it over rice and fresh arugala — awesome!

Now, I’ve tried 4 recipes from your site and every one has been fantastic. They take me a long time to make because I’m not used to cooking so many plants at once. 🙂 But every one has been great.

Thank you SO much for getting us going on a plant-based way of eating!

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